Strawberry Cheesecake Cookie

by

Absolutely! Here’s a detailed, long-form recipe for Strawberry Cheesecake Cookies — a heavenly treat with soft, buttery cookie dough, creamy cheesecake filling, and sweet strawberry swirls or bits. These cookies are like a bite-sized version of your favorite dessert!

Strawberry Cheesecake Cookies

Servings: 20–24 cookies

Prep Time: 30 minutes

Chill Time: 1 hour (minimum for dough & filling)

Bake Time: 12–15 minutes

Total Time: ~2 hours 15 minutes

Ingredients

For the Cream Cheese Filling:

  • 8 oz (1 block) cream cheese, softened
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla extract

For the Cookie Dough:

  • ¾ cup (1½ sticks) unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • ½ teaspoon baking soda
  • ½ teaspoon salt

For the Strawberry Component:

Option A: Strawberry Jam Swirl

  • ⅓ cup high-quality strawberry jam or preserves

Option B: Strawberry Bits

  • ½ cup freeze-dried strawberries, crushed (or chopped fresh strawberries, well-dried)

Instructions

Step 1: Make the Cream Cheese Filling (Cheesecake Center)

  1. In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Use a small cookie scoop or spoon to drop 1–1½ teaspoon-sized dollops of the filling onto a parchment-lined plate or tray.
  3. Freeze for at least 1 hour, or until solid.

Step 2: Prepare the Cookie Dough

  1. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
  2. Add the egg and vanilla extract, beating until smooth.
  3. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet, mixing just until combined.
  5. If using freeze-dried strawberries, fold them in gently at this stage. If using jam, set it aside for swirling later.
  6. Chill the dough for at least 30–60 minutes (it helps with shaping and flavor).

Step 3: Assemble the Cookies

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Use a medium cookie scoop (about 2 tablespoons) to scoop out dough. Flatten each ball in your hand to form a disk.
  3. Place a frozen cheesecake ball in the center of the disk.
  4. Wrap the dough around the filling and roll it back into a ball, sealing all edges.
  5. If using jam, gently swirl about ½ teaspoon on top of each cookie and lightly press it in with a knife tip or toothpick.

Step 4: Bake

  1. Place cookie balls about 2 inches apart on prepared baking sheets.
  2. Bake for 12–15 minutes, or until edges are lightly golden and centers look just set (do not overbake).
  3. Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

Optional Garnish:

  • Drizzle with melted white chocolate or a dusting of powdered sugar
  • Add a small piece of fresh strawberry or a dot of jam on top after baking

Storage & Freezing

  • Refrigerator: Store in an airtight container in the fridge for up to 5 days.
  • Freezer: Freeze baked cookies for up to 2 months. You can also freeze unbaked, filled dough balls and bake from frozen (add 2–3 minutes to bake time).

Tips & Variations

  • Fresh Strawberries? If using fresh, make sure they’re well-dried and chopped small to avoid excess moisture.
  • Jam tip: Use thick, high-quality jam or strawberry curd to prevent runny results.
  • Make mini cookies: Use smaller scoops and cheesecake centers for bite-sized treats.
  • Add graham: Mix crushed graham crackers into the dough or sprinkle on top for extra cheesecake vibes.

Would you like a printable version, or an image of how these cookies typically look?

Leave a Comment